I'm coming out in favor of Yukon Gold potatoes

[Baldwin]

For years, we've been baking plain old Idaho potatoes. Today, for the first time, I tried Yukon Gold potatoes, and I'm not goin' back. They cost a little more per pound, but well worth it. Excellent, slightly buttery taste; tender; easily edible skin.

So, that's my two cents on that.

[Diana]

I fully endorse the OPs conclusion.

[silenus]

Rowrbazzle!

Try they as baby of fingerling potatoes. Roast them with a little oil and salt. Yummy.

[EddyTeddyFreddy]

Ever had potato chips made with Yukon Gold potatoes? Simply in a whole nother league from the usual.

[Tuckerfan]

Personally, I like the baby ones, diced and fried with a little oil and rosemary.

You might also want to try Ocas, Mellocos and Mashuas, all of which a potato-like vegetables with more flavor than your typical spud. They're some times hard to find in the US, admittedly, but can some times before in Mexican groceries.

[Cluricaun]

They are also delicious in soups and stews, or just boiled whole in chicken broth and buttered and salted.

Oh, run them bitches over the cheese grater and soak them in sugar/salt water then fry them up for the most picturesque hashed browns you can ever imagine too.

[GingerOfTheNorth]

I'm a fan. They're not super mashed (I like PEI white potatoes for that, but can't get 'em here) but I really like them baked.

[Zette]

NOM!!!!!!

So good!

[EddyTeddyFreddy]

The Gold standard in potato chips. I've had them. Wonderful (wipes drool from keyboard).

Another brand (haven't tried them.

Another untried brand.

How to make them yourself.

[Hockey Monkey]

I love using Yukons as mashers. I've never baked one though. I'll try that next grocery shop.

[Lady Xoc]

I mash 50/50 Yukons/Russets. All the flavor of the Yukons but a little bit of the lightness of the russet. So yummy.

Or in the summertime, I was them, slice 'em thin and lay the slices in a square of foil. Salt, pepper, a little olive oil, whatever other seasonings sound good depending on the main. Fold it all up securely and toss it in the slow part of the grill.

[Campion]

I mash 50/50 Yukons/Russets. All the flavor of the Yukons but a little bit of the lightness of the russet. So yummy.

I'll have to try that. I've done them mashed, and they come out this glorious yellow, buttery color. The first time I did them, my mom saw them and asked, "how much butter did you put in there?" thinking that's where the color came from. Be interesting to balance them out. Or marble them -- swirl some mashed Yukons with mashed Russetts!

[silenus]

Or in the summertime, I was them, slice 'em thin and lay the slices in a square of foil. Salt, pepper, a little olive oil, whatever other seasonings sound good depending on the main. Fold it all up securely and toss it in the slow part of the grill.

Harry & David have a marvelous vegetable rub that does wonders for this type of preparation. It goes great on any root vegetable, really. But it takes Yukon Gold's to a whole 'nother level.

[WhyNot]

I love them because, as Alton Brown points out, they're about exactly halfway between a "waxy" or "boiling" potato a "starchy" or "baking" potato in terms of their chemical makeup. That means I can keep one bag of Yukon Golds on hand for 95% of my applications and they'll be delish!

[Annie]

My gnocchi recipe takes Yukons, and they become light and fluffy and ....


Cookie Monster smilies here?

[Zsofia]

If you don't mind letting your food snob sensitivities take a break, get some of them baby ones, slice then longways, toss them with olive oil and a packet of Lipton dry onion soup mix, and roast until done. Heaven.

[JavaMaven]

This is my favorite thing to do with Yukon Gold Potatoes:

Cut into halves, and boil until tender.

Drain, and put into a bowl.

Add a few tablespoons olive oil or melted butter; fresh chopped herbs--rosemary, thyme, parsley; salt & pepper; smash lightly and blend enough so the seasonings are well-distributed.

Put into a greased casserole/pyrex dish.

Sprinkle liberally with grated parmesan cheese (the real stuff, not from the green can)

Bake at 400 until the tops are browned and crispy.

[Zenster]

To quote someone whom I was obliged to crush utterly and entirely for her support of a malpracticing knife-abusing chef (not to mention being half-Danish myself):

"I never met a potato that I didn't like."